US3883667A - Improving gouda cheese flavor - Google Patents
Improving gouda cheese flavor Download PDFInfo
- Publication number
- US3883667A US3883667A US372112A US37211273A US3883667A US 3883667 A US3883667 A US 3883667A US 372112 A US372112 A US 372112A US 37211273 A US37211273 A US 37211273A US 3883667 A US3883667 A US 3883667A
- Authority
- US
- United States
- Prior art keywords
- calcium
- cheese
- calcium salt
- added
- gouda
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 235000013351 cheese Nutrition 0.000 title abstract description 36
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 33
- VYNQPZQRHJGOKI-UHFFFAOYSA-L calcium;3-methylbutanoate Chemical compound [Ca+2].CC(C)CC([O-])=O.CC(C)CC([O-])=O VYNQPZQRHJGOKI-UHFFFAOYSA-L 0.000 claims abstract description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 4
- 239000011575 calcium Substances 0.000 claims abstract description 4
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 150000001732 carboxylic acid derivatives Chemical class 0.000 claims description 3
- 102100023228 Dynein axonemal intermediate chain 4 Human genes 0.000 claims 1
- 101000907302 Homo sapiens Dynein axonemal intermediate chain 4 Proteins 0.000 claims 1
- 150000001735 carboxylic acids Chemical class 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 23
- 235000014059 processed cheese Nutrition 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- FYPVXEILSNEKOO-UHFFFAOYSA-L calcium;butanoate Chemical compound [Ca+2].CCCC([O-])=O.CCCC([O-])=O FYPVXEILSNEKOO-UHFFFAOYSA-L 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- PBUBJNYXWIDFMU-UHFFFAOYSA-L calcium;butanedioate Chemical compound [Ca+2].[O-]C(=O)CCC([O-])=O PBUBJNYXWIDFMU-UHFFFAOYSA-L 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 2
- UZUODNWWWUQRIR-UHFFFAOYSA-L disodium;3-aminonaphthalene-1,5-disulfonate Chemical compound [Na+].[Na+].C1=CC=C(S([O-])(=O)=O)C2=CC(N)=CC(S([O-])(=O)=O)=C21 UZUODNWWWUQRIR-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
Definitions
- the invention relates to a process for improving the cheese flavour of an edible product.
- the invention therefore provides a process for improving the cheese flavour of an edible product by the addition of a calcium salt of an unsubstituted mono or di- C to C carboxylic acid.
- the calcium salt should preferably be a mixture of salts. Calcium salts of C and C acids are preferred for the process according to the invention. Calcium salts of mono-acids can particularly advantageously be used.
- the salt can be added at any suitable stage.
- EXAMPLE I A processed cheese was prepared as Comp. A. During its preparation, however, an amount of calcium butanoate dissolved in water was added to give 300 ppm calcium butanoate in the processed cheese. The taste of the resulting product resembled the taste of old Gouda cheese more closely than Comp. A.
- EXAMPLE III A processed cheese was prepared as Comp. A. During its preparation, however, an amount of calcium succinate dissolved in water was added to give 500 ppm calcium succinate in the processed cheese. The taste of the resulting product resembled more closely than Comp. A the racy, slightly bitter taste of old Gouda cheese.
- a processed cheese was prepared as in Comp. A with the exception, however, that no cheese flavoring composition was used.
- EXAMPLE IV A processed cheese was prepared as Comp. B. During its preparation, however, amounts of calcium butanoate, calcium 3-methyl butanoate and calcium succinate were added to give 300 ppm calcium butanoate, 150 ppm calcium 3-methyl butanoate and 500 ppm calcium succinate in the processed cheese. The taste of the resulting product resembled the taste of old Gouda cheese more closely than Comp. B.
- a processed cheese was prepared from equal parts of old and young Gouda cheese without any cheese flavoring composition being added.
- EXAMPLE V A processed cheese was prepared as Comp. C. During its preparation, however, an amount of calcium butanoate was added to give 300 ppm calcium butanoate in the processed cheese. The taste of the resulting product more closely resembled the taste of old Gouda cheese than Comp. C.
- a cheese sauce was prepared from flour, young Gouda cheese, common salt, water and cheese flavoring composition 2.
- a cheese sauce was prepared as Comp. D. An amount of calcium succinate, however, was added to give 500 ppm calcium succinate in the cheese sauce. The taste of the resulting product more closely resembled the racy taste of heated, old Gouda cheese.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The cheese flavour of edible products is improved by the addition of calcium salts of unsubstituted mono- or di- C4 to C8 carboxylic acids. Especially the addition of calcium 2-methyl butanoate and/or calcium 3-methyl butanoate is useful to improve the old Gouda cheese flavour.
Description
United States Patent Hofman et a1.
IMPROVING GOUDA CHEESE FLAVOR Inventors: Hendrik Jan Hofman; Dirk Sloot, both of Vlaardingen, Netherlands Assignee: Lever Bros. Company, New York,
Filed: June 21, 1973 Appl. No.: 372,112
Foreign Application Priority Data June 21, 1972 United Kingdom 29052172 US. Cl. 426/538 Int. Cl A231 1/26 Field of Search 426/65, 175, 188, 361
References Cited UNITED STATES PATENTS 12/1936 Harris 426/188 51 May 13,1975
3,034,902 5/1962 Bavisotto 426/188 X 3,156,569 11/1964 Grifi'in 426/361 X Primary Examiner.loseph M. Golian Attorney, Agent, or Firm.lames .1. Farrell, Esq.; Melvin H. Kurtz, Esq.; Arnold Grant, Esq.
8 Claims, No Drawings 1 IMPROVING GOUDA CHEESE FLAVOR The invention relates to a process for improving the cheese flavour of an edible product.
BACKGROUND OF THE INVENTION The production of products in which a good cheese flavour is desired, is of considerable importance. Examples of such products include processed cheese, cheese snacks and cheese sauces. In the traditional method of preparing e.g. processed cheese, old cheese is added to give the product the required flavour, but the use offlavouring compositions to replace at least part of the old cheese has also been disclosed.
It has now been found that the addition of calcium salts of unsubstituted monoor di- C to C carboxylic acids improves the cheese flavour, particularly the old Gouda cheese flavour of these products THE INVENTION The invention therefore provides a process for improving the cheese flavour of an edible product by the addition of a calcium salt of an unsubstituted mono or di- C to C carboxylic acid.
Of course the amount of the salt added to the edible product must be such as to give the required flavour to the product. The amount will vary depending on the type of edible product and indeed on the taste of the consumers for which the product is intended. But as a guide the amount should be such that the amount of calcium salt in the end product is between 1 and 5,000 ppm, preferably between 100 and 1,000 ppm.
The calcium salt should preferably be a mixture of salts. Calcium salts of C and C acids are preferred for the process according to the invention. Calcium salts of mono-acids can particularly advantageously be used.
Calcium salts of branched-chain acids, especially calcium Z-methyl butanoate and more especially calcium 3-methyl butanoate, have been found to be particularly useful for the process according to the invention.
The salt can be added at any suitable stage.
The invention will now be illustrated by the following Examples:
The following cheese flavoring composition were used in the Examples as illustrations of Gouda cheese flavouring compositions, which can be improved by incorporation of calcium salts.
in the edible product Comp. A
A processed cheese was prepared from young Gouda cheese and cheese flavoring composition 1.
EXAMPLE I A processed cheese was prepared as Comp. A. During its preparation, however, an amount of calcium butanoate dissolved in water was added to give 300 ppm calcium butanoate in the processed cheese. The taste of the resulting product resembled the taste of old Gouda cheese more closely than Comp. A.
EXAMPLE ll Example I was repeated. Additionally, however, an amount of calcium 3-methyl butanoate was added to give ppm calcium 3-methyl butanoate in the processed cheese. The taste of the resulting product resembled the taste of old Gouda cheese even more closely than Example 1.
EXAMPLE III A processed cheese was prepared as Comp. A. During its preparation, however, an amount of calcium succinate dissolved in water was added to give 500 ppm calcium succinate in the processed cheese. The taste of the resulting product resembled more closely than Comp. A the racy, slightly bitter taste of old Gouda cheese.
Comp. B
A processed cheese was prepared as in Comp. A with the exception, however, that no cheese flavoring composition was used.
EXAMPLE IV A processed cheese was prepared as Comp. B. During its preparation, however, amounts of calcium butanoate, calcium 3-methyl butanoate and calcium succinate were added to give 300 ppm calcium butanoate, 150 ppm calcium 3-methyl butanoate and 500 ppm calcium succinate in the processed cheese. The taste of the resulting product resembled the taste of old Gouda cheese more closely than Comp. B.
Comp. C
A processed cheese was prepared from equal parts of old and young Gouda cheese without any cheese flavoring composition being added.
EXAMPLE V A processed cheese was prepared as Comp. C. During its preparation, however, an amount of calcium butanoate was added to give 300 ppm calcium butanoate in the processed cheese. The taste of the resulting product more closely resembled the taste of old Gouda cheese than Comp. C.
Comp. D
A cheese sauce was prepared from flour, young Gouda cheese, common salt, water and cheese flavoring composition 2.
EXAMPLE VI A cheese sauce was prepared as Comp. D. Amounts of calcium butanoate and calcium 3-methyl butanoate, however, were dissolved in the water to give 300 ppm calcium butanoate and 150 ppm calcium 3-methyl butanoate in the cheese sauce The taste of the result ing product more closely resembled the taste of old Gouda cheese than Comp. Di
EXAMPLE VI] A cheese sauce was prepared as Comp. D. An amount of calcium succinate, however, was added to give 500 ppm calcium succinate in the cheese sauce. The taste of the resulting product more closely resembled the racy taste of heated, old Gouda cheese.
What is claimed is:
l. A process for improving the old Gouda cheese flavor of an edible Gouda flavored product lacking in old Gouda cheese flavor, in which a calcium salt of an unsubstituted monoor di- C to C carboxylic acid is added to the edible Gouda flavored product to give be tween 1 and 5,000 ppm of the salt in said edible product.
2. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a C acid.
3. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a C acid.
4. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a mono-acid.
5. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a branched-chain acid.
6. A process as claimed in claim 1, in which the calcium salt added is calcium 2-methyl butanoate.
7. A process as claimed in claim 1, in which the calcium salt added is calcium 3-methyl butanoate.
8. A process as claimed in claim 1, in which the amount of the calcium salt is added to the edible product to give between and 1,000 ppm of the salt in the edible product.
Claims (8)
1. A PROCESS FOR IMPROVING THE OLD GOUDA CHEESE FLAVOR OF AN EDIBLE GOUDA FLAVORED PRODUCT LACKING IN OLD GOUDA CHEESE FLAVOR, IN WHICH A CALCIUM SALT OF AN UNSUBSTITUTED MONO- OR DIC4 TO C8 CARBOXYLIC ACID IS ADDED TO THE EDIBLE GOUDA FLAVORED PRODUCT TO GIVE BETWEEN 1 AND 5,000 PPM OF THE SALT IN SAID EDIBLE PRODUCT.
2. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a C4 acid.
3. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a C5 acid.
4. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a mono-acid.
5. A process as claimed in claim 1, in which the calcium salt added is the calcium salt of a branched-chain acid.
6. A process as claimed in claim 1, in which the calcium salt added is calcium 2-methyl butanoate.
7. A process as claimed in claim 1, in which the calcium salt added is calcium 3-methyl butanoate.
8. A process as claimed in claim 1, in which the amount of the calcium salt is added to the edible product to give between 100 and 1,000 ppm of the salt in the edible product.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2905272A GB1428374A (en) | 1972-06-21 | 1972-06-21 | Cheese flavouring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US3883667A true US3883667A (en) | 1975-05-13 |
Family
ID=10285431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US372112A Expired - Lifetime US3883667A (en) | 1972-06-21 | 1973-06-21 | Improving gouda cheese flavor |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US3883667A (en) |
| AT (1) | AT329365B (en) |
| AU (1) | AU469113B2 (en) |
| BE (1) | BE801270A (en) |
| CA (1) | CA986781A (en) |
| CH (1) | CH581958A5 (en) |
| DE (1) | DE2331523C3 (en) |
| FI (1) | FI54046C (en) |
| FR (1) | FR2188968B1 (en) |
| GB (1) | GB1428374A (en) |
| IE (1) | IE37804B1 (en) |
| IT (1) | IT1050463B (en) |
| LU (1) | LU67850A1 (en) |
| NL (1) | NL157194B (en) |
| SE (1) | SE387226B (en) |
| ZA (1) | ZA734098B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080102180A1 (en) * | 2006-10-24 | 2008-05-01 | Solae, Llc | Cheese Granules Composition and Cheese Containing Granules Composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2065183A (en) * | 1935-10-04 | 1936-12-22 | Kraft Phenix Cheese Corp | Processed cheese and method of preparing the same |
| US3034902A (en) * | 1960-10-19 | 1962-05-15 | Pfizer & Co C | Blue cheese flavoring composition |
| US3156569A (en) * | 1962-02-01 | 1964-11-10 | Pfizer & Co C | Seasoning composition and method of enhancing the flavor of foods containing a glutamic acid salt |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL147619B (en) * | 1965-10-11 | 1975-11-17 | Unilever Nv | PROCESS FOR PREPARING FLAVORED FOODS AND AROMATICS FOR THEREOF. |
-
1972
- 1972-06-21 GB GB2905272A patent/GB1428374A/en not_active Expired
-
1973
- 1973-06-18 IE IE994/73A patent/IE37804B1/en unknown
- 1973-06-18 ZA ZA00734098A patent/ZA734098B/en unknown
- 1973-06-20 DE DE2331523A patent/DE2331523C3/en not_active Expired
- 1973-06-20 SE SE7308707A patent/SE387226B/en unknown
- 1973-06-20 FI FI1990/73A patent/FI54046C/en active
- 1973-06-20 CH CH897773A patent/CH581958A5/xx not_active IP Right Cessation
- 1973-06-20 NL NL7308549.A patent/NL157194B/en not_active IP Right Cessation
- 1973-06-20 AU AU57117/73A patent/AU469113B2/en not_active Expired
- 1973-06-20 FR FR7322558A patent/FR2188968B1/fr not_active Expired
- 1973-06-20 AT AT545273A patent/AT329365B/en not_active IP Right Cessation
- 1973-06-20 IT IT68858/73A patent/IT1050463B/en active
- 1973-06-21 CA CA174,583A patent/CA986781A/en not_active Expired
- 1973-06-21 US US372112A patent/US3883667A/en not_active Expired - Lifetime
- 1973-06-21 BE BE132575A patent/BE801270A/en unknown
- 1973-06-21 LU LU67850A patent/LU67850A1/xx unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2065183A (en) * | 1935-10-04 | 1936-12-22 | Kraft Phenix Cheese Corp | Processed cheese and method of preparing the same |
| US3034902A (en) * | 1960-10-19 | 1962-05-15 | Pfizer & Co C | Blue cheese flavoring composition |
| US3156569A (en) * | 1962-02-01 | 1964-11-10 | Pfizer & Co C | Seasoning composition and method of enhancing the flavor of foods containing a glutamic acid salt |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080102180A1 (en) * | 2006-10-24 | 2008-05-01 | Solae, Llc | Cheese Granules Composition and Cheese Containing Granules Composition |
Also Published As
| Publication number | Publication date |
|---|---|
| AU469113B2 (en) | 1976-02-05 |
| GB1428374A (en) | 1976-03-17 |
| ATA545273A (en) | 1975-07-15 |
| SE387226B (en) | 1976-09-06 |
| BE801270A (en) | 1973-12-21 |
| FR2188968A1 (en) | 1974-01-25 |
| DE2331523A1 (en) | 1974-01-31 |
| DE2331523B2 (en) | 1979-02-01 |
| FR2188968B1 (en) | 1977-09-02 |
| IE37804L (en) | 1973-12-21 |
| CA986781A (en) | 1976-04-06 |
| AU5711773A (en) | 1975-01-09 |
| NL7308549A (en) | 1973-12-27 |
| DE2331523C3 (en) | 1979-10-04 |
| IT1050463B (en) | 1981-03-10 |
| AT329365B (en) | 1976-05-10 |
| IE37804B1 (en) | 1977-10-12 |
| CH581958A5 (en) | 1976-11-30 |
| FI54046B (en) | 1978-06-30 |
| NL157194B (en) | 1978-07-17 |
| ZA734098B (en) | 1975-02-26 |
| LU67850A1 (en) | 1973-12-27 |
| FI54046C (en) | 1978-10-10 |
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